Monday, May 4, 2020

Sausage, Egg and Cheese Monkey Bread

Sausage, Egg and Cheese Monkey Bread is the perfect pull-apart breakfast of your dreams. They are soft and tender bread bites with sausage, fluffy scrambled eggs and ooey gooey cheese, topped with a garlic herb butter!

Starting the day with a hot hearty breakfast really gets the day off to a great start, but as I have mentioned before, I am not much of a morning person. Which kind of throws a wrench in those morning breakfast plans.

I would love to get up at the crack of dawn and prepare an awesome breakfast from scratch, but let's be honest... That isn't going to happen.

But, with the help of this fabulous overnight recipe we CAN have a fresh hot breakfast. All we do it make it the night before and toss this monkey bread in the oven in the morning while we get ready.

A make ahead breakfast with ooey gooey cheese and sausage; it doesn't get much better than that!

The bread rolls are tossed in garlic butter and layered in a bundt pan with scrambled eggs, chicken breakfast sausage links and ooey gooey cheese. Then you bake it in the oven (or pop it in the fridge until morning).

Starting the day with an amazing breakfast is the perfect way to get the day going!

Helpful Tips to make Sausage, Egg, and Cheese Monkey Bread:

Something I learned about making soft scrambled eggs that don't dry out. Use a smaller pan than you think you need. I use a small skillet for up to 6 eggs. And remove them from the heat once the liquid in the pan has cooked off. If you wait until the eggs are dry you waited too long.

Preshredded cheeses generally have anti-caking ingredients that will absorb moisture from your food. Shredding your own cheese makes for more predictable cooking results.

instructions:

Add 2 tablespoons of butter to a small skillet. Heat the skillet over medium heat. Once the butter is melted add the egg mixture and stir occasionally until the eggs are scrambled, and no liquid is left in the pan, about 3-4 minutes. Do not cook until they are completely dry, or they will be overcooked in the monkey bread.

Place dinner rolls on a microwave-safe plate and microwave on defrost for about 3-4 minutes (or until dough is no longer frozen, but not cooked).

Layer in 1/3 of the dough balls, 1/2 of the scrambled eggs, 1/2 of the sausage and about 1/2 of the cheese in the bundt pan. Repeat layer with 1/3 of the dough balls and the remaining eggs, sausage and cheese. Top with remaining dough pieces. Pour any remaining garlic butter over the top.

Spray a piece of plastic wrap with non-stick spray, place the wrap sprayed side down on the breakfast bombs.

Allow to rise in a warm place until doubled (about 30 minutes) or if making overnight, refrigerate until morning. See notes for more overnight directions.

Allow monkey bread to cool for 5 minutes in the pan and then loosen the bread from the sides of the pan with a knife or silicone spatula. Invert onto a plate.

Serve and enjoy!

DONNA'S NOTES:

To make overnight, cover with plastic wrap after assembled. In the morning, preheat oven to 350°F. Set bundt pan on the stove (or in a warm place) for 30 minutes to take the chill off. Bake for 30-40 minutes until cooked through. Cover with foil if the tops start getting too brown (I cover mine at 20 minutes).

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

If you are using a smaller (6-cup) bundt pan you could halve it. Or you may try using a muffin tin. Watch your cook times as they will vary. I have tested this recipe as written, but your changes sound like they would work perfectly.